17 results found
Spirituous, smoky, earthy, bittersweet, floral, herbal and complex. I've reduced the original serve by one-third to produce a complex, serious and most
Banana liqueur and brandy go shockingly well together, here toned with sherry and bitters.
This recipe is a broad interpretation of Jacob A. Didier's 1909 original and the Casino recipes that follow in Hugo R. Ensslin's 1916 book and other subsequent
If there is such a thing as a 'Rum Aviation', then this is surely it. The proportions of the original 1935 recipe stipulate equal amounts of maraschino
It is not uncommon to see this drink stipulated with equal parts gin, Chartreuse and sweet vermouth, as called for in Harry Johnson's Bartender's Manual.
Bittersweet zesty orange with deep herbal complexity. Great for a summer afternoon or an evening aperitivo.
Not the simple sweetie the name might suggest. Made with rum, banana, spice, and all things nice.
As per the original, I've used a bottled-in-bond strength rye whiskey but some may want to add a splash more of it to this well-balanced Manhattan-style
It's surprising both how much absinthe you can use in this bite-sized cocktail and then how much sugar is needed to tame it. Hit the balance and all these
Rich and fruity with a balancing brandy backbone. A bite-sized after-dinner or late-night treat that's reminiscent of a very fruity vintage port.
Described by its creator as a sort of a 50/50 Martini meets a Bamboo.
An expressive riff on an Old Fashioned with a hit of spiced popcorn, served straight-up.
Bittersweet and lightly spicy notes from amaro play an important role in this cocktail well beyond just the name.
This Islay smoke-influenced drink makes for a great nightcap.
Light and delicate with gin-laced orange and pineapple and subtle, rich, herbal vermouth notes.
Rum funkiness and amaro bitterness combine in the bittersweet after-dinner sipper. For a less potent version use cachaça in place of the over-proof rum.
Jason's original recipe calls for 45ml (1½oz) rhum agricole and 30ml (1oz) peach aperitif and I suspect used 40% alc./vol. rhum so I have reformulated
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